Cream, half, UHT
Última atualização 4 Nov 2026
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UHT half cream is a dairy product made from milk and heat-treated at a high temperature to extend its shelf life. It mainly provides fat, with smaller amounts of carbohydrate and protein. Per 100g, it contains 12g of fat, including 7.7g of saturated fat, and 4.3g of carbohydrate. It also provides 96mg of calcium.
The saturated fat content is worth noting for people monitoring their saturated fat intake. Fat contributes to the energy content of cream, so the amount used affects its contribution to overall energy intake. Calcium helps maintain bones and teeth and supports normal muscle function. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 138 kcal |
Energy | 572 kJ |
Gordura | 12g |
of which saturates | 7.7g |
Carbohydrate | 4.3g |
of which sugars | 4.3g |
2.8g | |
Sal | 0.12g |
Água | 79g |
Colesterol | 35mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
185µg | |
0.1µg | |
0.15mg | |
Trace | |
0.03mg | |
0.17mg | |
0.1mg | |
0.04mg | |
0.2µg | |
3µg | |
96mg | |
Trace | |
9mg | |
78mg | |
130mg | |
Sódio | 46mg |
0.4mg | |
0.01mg | |
Trace |
Other types of cream
Alimentos | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
196 kcal | 2.8g | 17g | 0g | |
252 kcal | 1.9g | 24g | 0g | |
148 kcal | 3g | 13g | – | |
196 kcal | 2.6g | 19g | – | |
373 kcal | 2g | 39g | – | |
– | – | 22g | – | |
236 kcal | 2.9g | 24g | 0g | |
586 kcal | 1.6g | 64g | 0g | |
496 kcal | 1.6g | 54g | 0g | |
193 kcal | 3.3g | 19g | 0g | |
381 kcal | 2g | 40g | 0g | |
205 kcal | 2.9g | 20g | – | |
239 kcal | 2.5g | 24g | – |
About these figures
Values are per 100g of the food as described (5 samples (Sainsbury's)). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.